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Spring Chicken & Barley Soup

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“A light, barley soup. . .perfect for Spring and Summer. This is a high fiber, low fat and heart healthy soup. Recipe originally from Eating Well Magazine, but switched up a bit after making! Feel free to add some salt free all purpose seasoning or Italian Seasoning in the last 5 minutes of cooking; I used Don's Flavor Enhancer With Very Low Sodium with great results. The orange peel is the secret ingredient in this recipe. . .brightens it right up!”
1hr 5mins
8 cups

Ingredients Nutrition


  1. Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes.
  2. Add garlic to the pan and cook, stirring, until fragrant, about 1 minute.
  3. Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon.
  4. Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
  5. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
  6. When the barley is done, add the chicken, spinach, mushrooms, tomatoes with juice, asparagus, peas, salt and a grinding of pepper; return to a simmer.
  7. Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
  8. Gather basil and orange zest and finely chop together.
  9. Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.

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